Charro- Mexican type Chili Beans

image of Charro soup in pot

Cold Weather Foods

Charro-Mexican Chili Beans

I love making this soup on a nice cold day. Not only is it filling and delicious it’s also cheap, doesn’t take but a few minutes, and can be made a lot of times from left overs in the fridge.

I made it for supper tonight because I had left overs in the fridge and coming home a little later than usual I didn’t feel like cooking all night. This is a soup that I even like to eat in warm weather. It’s another one of my most favs.

I have some pretty picky eaters in my family and even most of them love this soup. My grandkids love it! They pick this soup over chef-Boyardee any day.

Hope you try it & like it as much as we do!

LeslieLaGringa

Provecho!

Charro-Mexican Chili Beans

Ingredients:

  • non-stick 4 qt. pot
  • 1 small onion chopped
  • 1 lg. clove of garlic diced
  • 1 sm. can of roasted tomatoes
  • 1/4 lb. of chorizo
  • 1 lb.. ground beef
  • 2-3 Cps. pinto beans
  • left over Mexican rice
  • 4 hotdogs sliced & uncooked

Prepare:

  • In 4 qt. non-stick pot add chopped onion, diced garlic, 1/4 lb. of chorizo, 1 lb. ground beef, & a sliced hotdogs.
  • Fry all together stirring evenly until all meat is done.
  • Add beans & bean juice, tomatoes w/tomato juice, leftover rice
  • Bring it all to a boil, cover and let simmer for about 10-15 minutes adding water if needed (this is not a soupy soup so just add water if needed to keep from being dry.

Serving Suggestions:

Serve in a bowl with tostadas, tortillas, or crackers. Can be a main or side dish.

image of Charro soup in pot

Charro

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